Here in Missouri, we're into our third (and final, oh no!) month of summer tomatoes. Those first few weeks, we eat tomatoes like apples, straight from the hand, or slice them onto plates and salads, no recipes required. But by September (yikes!), that first tomato lust has been slaked and it somehow feels right, again, for tomatoes to become 'ingredients' in recipes, even if simple-simple recipes like this riff on a classic gazpacho, the cold tomato-based soup that has no recipe twins, just first and second cousins.

This gazpacho recipe from Dani Garcia, a rising-star chef in Spain, pairs tomatoes with cherries -- not cherry tomatoes, but sour cherries from Wisconsin, thanks to the generosity of my friend Anne of St. Louis' great kitchen store and cooking school, Kitchen Conservatory (do check out her brand-new website!). The cherries brighten the color, deepen the flavor and turn the gazpacho slightly sweet but still, this is a 'savory' gazpacho soup.

Tomato & Cherry Gazpacho

Hands-on time: 15 minutesTime to table: 15 minutes but can be made ahead of time and served chilled laterMakes 3-1/2 cups

I am so happy to have another (and very unusual) recipe for sour cherries. It's way past the season in Colorado, but I'm printing it out and putting it somewhere where I can, hopefully, find it next summer.

This year, I made desserts!

Claire @ http://culinary-colorado.blogspot.com

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